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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
When Daniel Leader opened his Catskills bakery, Bread Alone, twenty
years ago, he was determined to duplicate the whole-grain and
sourdough breads he had learned to make in the bakeries of Paris.
The bakery was an instant success, and his first book, Bread Alone,
brought Leader's breads to home kitchens. In this, his second book,
Leader shares his experiences traveling throughout Europe in search
of the best artisan breads. He learned how to make new-wave
sourdough baguettes with spelt, flaxseed, and soy at an organic
bakery in Alsace; and in Genzano, outside of Rome, he worked with
the bakers who make the enormous country loaves so unique that they
have earned the Indicazione Geografica Protetta (IGP), a government
mark reserved for the most prized foods and wines. Leader's
detailed recipes describe every step that it takes to reproduce
these rare loaves, which until now were available strictly locally.
Elevate your ramen and introduce new noodles into your repertoire!
The Ultimate Japanese Noodles Cookbook is your introduction to the
world of Japanese noodles and pasta. Chef and restaurateur Masahiro
Kasahara presents all his personal favorites in this book--from
quick and delicious ramen to hot pots for a dinner party, and
classic udon recipes to summery somen. These recipes offer a simple
way to recreate your go-to noodle dishes at home and discover new
favorites. Pair fresh vegetables and meat with easy-to-find
ingredients that can be kept on-hand for a quick and flavorful
meal. This book features 65 noodle recipes, including: Curry Udon
Noodle Soup Simple Nori Seaweed and Egg Soba Chili Shrimp Somen
Ramen with Chicken Tenders and Herbs Chow Mein Noodles with Daikon
Radish Sauce Green Shiso, Butter and Bacon Pasta Udon Macaroni
Salad Somen Hot Pot Chilled Pan-Fried Glass Noodles Informational
sidebars add a bit of background about each noodle type and its
role in Japanese cuisine. As an added bonus, Chef Masahiro also
includes: Appetizers That Go Well With Noodles Snacks and Sides to
Make with Leftover Noodles A bestseller in Japan, this book and its
tasty recipes are now available in English for the first time!
Adding a daily dose of fermented foods to your diet can have an
extraordinary effect on your health. It has been shown to promote
digestive ease for people suffering with inflammatory disorders,
help manage sugar and carb cravings, decrease incidence of
allergies and sensitivities and generally boost the immune system
and contribute to an overall sense of well-being. Motivated by an
unquestionable belief that food is medicine and that what we eat
can promote great healing or cause great harm, in The Cultured Club
fermentation advocate Dearbhla Reynolds shows how to turn simple
ingredients into superfoods using one of the world's oldest methods
of food preservation. In The Cultured Club, which begins with a
brief history of fermentation and a guide to maintaining gut
health, you will learn basic fermentation techniques using simple
ingredients and discover numerous recipes for sauerkraut, kimchi,
kefir, condiments, dips, tapenades, breads, nut cheeses and tonics
that promise to restore vitality. Learn the simple art of
fermentation, enjoy its delicious, vibrant flavours and watch your
health flourish. 'This is the book I have been waiting for. It's
more than a book about fermentation. This is a book about life,
health and delicious food. Dearbhla's words of wisdom will
seamlessly transport you into the world of fermentation and
well-being. Thank you, Dearbhla! You've done us all a great service
by writing this book,' Domini Kemp 'This book is a wonderful and
accessible introduction to fermentation. Dearbhla's clear
directions and enthusiastic encouragement will put you at ease and
help you see just how simple fermentation can be. Read this book
and be part of the fermentation revival,' Sandor Ellix Katz, author
of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds
is a culinary radical, and The Cultured Club offers a dynamic,
empowering approach to food and fermentation that mainlines the
ways in which we can connect with the health and energy of our
ingredients. Packed with original and delicious ideas, The Cultured
Club will shake up your kitchen,' John McKenna 'Dearbhla is a
flavour fiend. This is a book packed with ideas, rituals and skills
that will make your food life fizz,' Catherine Cleary
Brunch should evoke a sense of pleasure and relaxation - and
perhaps also the temptation to try something new. Food writer and
broadcaster Ghillie Basan offers 50 recipes in seven themed
sections: brunch in a bowl, brunch with eggs, brunch on bread,
baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring
Scottish ingredients in traditional recipes as well as imaginative
combinations - from herring in oatmeal with creamy scrambled eggs
and cranachan smoothie to pancetta scallops with Caesar salad
bruschetta and bacon butties with honey gooseberries - this little
book is the perfect inspiration for those days when time is more
generous and food less rushed.
A collection of beautiful anedotes, delicious recipes, and
memorable scenes from the Mitford books by #1 New York Times
bestselling author Jan Karon. Millions of readers have discovered
the delights of a trip to Mitford, and they've all found themselves
hankering for mouthwatering dishes like Father Tim's Rector's
Meatloaf and Esther Bolick's outrageously delicious Orange
Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these
cravings and many more. Along with 150 fabulous recipes are Jan's
personal reminiscences, dozens fo beloved scenes from each of the
Mitford books, jokes, cooking tips, blessings, and a wonderful
story never before published in the novels. For readers and cooks
alike, Jan Karon's Mitford Cookbook & Kitchen Reader is a
veritable feast. "[Jan Karon's] wonderful cookbook is like a
souvenir scrapbook to be dipped into time and again. The real world
should be as good as Mitford."--The Cleveland Plain Dealer
Barbecue was invented in France? So says renowned cookbook author
Susan Herrmann Loomis. When the Gauls were racing through lush
forests in what is now Brittany, Normandy and the Loire Valley,
hunting wild boar, deer and rabbit, they'd return to the village,
build a fire and split their prize from barbe a queue (head to
tail) for roasting. Today, the French are still great barbecuers,
though over the centuries they've refined their skills and borrowed
methods from other cuisines: the grill from the US, the plancha
from Spain, the mechoui from North Africa. Recipes include: Pork
Burgers with Foie Gras, Steak Tenderloin with Smoky Olives,
Choucroute from the Grill and Poires Belle Helene. French Grill
features dishes for every occasion using ingredients that any
American cook can easily find, tips on how to buy the best
ingredients and French grilling anecdotes throughout.
75 fail-proof recipes for pizza, focaccia, and calzone from the world's most trusted and bestselling Italian cookbook series. Making pizza at home has never been easier!
Italian Cooking School's Pizza teaches everything you need to know about making not just fresh pizzas but foccacia, calzones, and savory pies at home. With the illustrated step-by-step instructions, readers learn to make basic pizza dough and classic pizza dishes such as a Margarita, Neopolitan, Quattro Formaggi, and
so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own
home. Ideal for cooking novices, each book in the series features illustrated instructions for basic techniques and a collection of 75 Italian recipes to keep readers inspired.
From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.
Winner of the Guild of Food Writers' Award for Best First Book, the
Julia Child Award, the IACP Best Cookbook of the Year Award and a
James Beard Foundation Book Award 'Richard is a master of his
craft...ultra user-friendly... it might change the way you look at
bread forever' Sunday Telegraph 'Once you've mastered the
technique, it's child's play' Tony Turnbull, The Times 'An
essential tome' Tom Parker Bowles Richard Bertinet is renowned for
his revolutionary and inspirational approach to breadmaking and
Dough is an invaluable and beautiful guide to making simple,
contemporary bread. Richard brings fun to breadmaking and with his
easy approach, you will never want to buy a supermarket loaf again.
Each of the five chapters begins with a slightly different dough -
White, Olive, Brown, Rye and Sweet - and from this 'parent' dough
you can bake a vast variety of breads really easily. Try making
Fougasse for lunch, bake a Ciabatta to impress, create Tomato,
Garlic & Basil Bread for a delicious canape or show off with
homemade Doughnuts - each recipe is a delight.
Marguerite Patten, doyenne of British cookery shares her wealth of
knowledge and her tried and tested recipes for jams, marmalades,
jellies, curds, pickles, relishes, chutneys and ketchups. Home
preserving is Marguerite's most natural culinary territory and she
starts by explaining the equipment and the basic techniques, as
well as what to do if things go wrong. She covers not only family
favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam
but also more unusual classics from around the world, such as
Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons
and their glut of fruits and vegetables or go hedgerow foraging to
make traditional and tasty home preserves under the expert guidance
of Britain's best loved cookery writer.
From a wok to a clay pot, every cuisine has a ubiquitous pot or pan
that can cook just about anything. In the United States, the most
common pan is a simple 12-inch skillet. Here you'll find 125
recipes that will transform and expand the way you use this
versatile piece of cookware. To liberate the skillet from
commonplace fare, we share what we've learned from our travels and
from cooks in more than 35 countries. We drew inspiration from the
East African islands of Mauritius and Reunion for Shrimp Rougaille,
based on a Creole tomato sauce that reflects European and Indian
influences. And in India, a wok-like vessel called a kadai or
karahi is common. We use a skillet instead to make Chicken Curry
with Tomatoes and Bell Peppers. The skillet also is a good choice
for the stir-fried Sichuan classic Spicy Glass Noodles with Ground
Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style
Cauliflower Rice. You can even use it to make Three-Cheese Pasta,
Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel
Salami and Red Onion. To make it easy to find the recipe you need,
we organized chapters by cooking times (an hour or less, 45
minutes, and under 30 minutes) as well as sections for side dishes,
pastas, grains, stir-fries, pan roasts, and skillet-griddled
sandwiches. And because the cooking is limited to one pan, the
techniques are straightforward and the clean-up is easy. Great
cooking is rarely about which pan you put on your stove. It's about
what you put inside it. Push those limits, and find a new world in
your kitchen.
Everybody loves game day, and some of us love game-day food even
more. Here is the complete playbook for all the snacks, sides, and
mains you'll need to feed the hungry crowd in your home or even at
the tailgate. Impress with homemade Spinach Feta Pocket Pies and
Quick Fried Chicken, or go for the tried-and-true classics like the
perfect guacamole, queso fundido, or a French dip. Drinks like
spiked lemonade and a spicy bloody Mary keep the party going.
In Tuesday Nights: Mediterranean, Chris Kimball and his team of
cooks and editors at Milk Street deliver 125 simple, healthful
recipes that are easy enough to tackle on a Tuesday night-but taste
like they took all weekend. Drawing inspiration from Italy and the
coast of France to Greece, Israel, Morocco, and beyond, this
cookbook provides a fresh interpretation of Mediterranean meals
that are as beloved for their health benefits as their robust
flavor. Every Tuesday Nights recipe delivers big, bold taste and is
ready in under an hour-with many ready in under twenty minutes.
Using pantry staples and just a few other ingredients, these meals
range from authentic classics to a treasure trove of new and
unexplored recipes. Tuesday Nights Mediterranean is organized with
the home cook in mind, gathering recipes in chapters such as Fast
(under an hour), Faster (45 minutes or less), and Fastest (25
minutes or less), and will expand on the enduring popularity of the
Mediterranean kitchen to help get dinner onto the table in a flash,
any night of the week.
A modern, brashly flavorful guide to cooking Taiwanese-American
food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy
Erway, celebrated writer and expert on the cuisineJosh Ku, born in
Queens to parents from southern Taiwan, and Trigg Brown, a native
Virginian whose mentor was a Taiwanese-American chef, forged a
friendship over food-specifically, excellent tsang ying tou, or
"flies' head," a dish of chopped budding chives kissed with pork
fat. Their obsession with Taiwanese food and culture propelled them
to open Win Son together in 2016. The East Williamsburg restaurant
quickly established itself as a destination and often incurs long
waits for their vibrant and flavorful Taiwanese-American cuisine.
Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert
and celebrated writer, to create this book which explores and
celebrates the cuisine of Taiwan and its ever-simmering pot of
creative influences. Told through the eyes, taste buds, travels,
and busy lives of Ku, Brown, and Erway, this book brings the
cuisine of this misunderstood island nation into the spotlight.
With 100 creative, yet accessible recipes, this book will unravel
the history of this diaspora cuisine. While featuring classic
dishes and well-known favorites, this cookbook also stretches this
cuisine's definition, introducing new dishes with brazen twists
that are fun, flavorful, and decidedly American-born in style.
'Ingredients are at the heart of everything we do at River Cottage.
By gathering our all-time favourites together, I hope to inspire
you to look at them with fresh eyes and discover new ways of
cooking them' Hugh Fearnley-Whittingstall The definitive River
Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team
of experts have between them an unprecedented breadth of culinary
expertise on subjects that range from fishing and foraging to
bread-making, preserving, cheese-making and much more. In this
volume they profile their best-loved and most-used ingredients.
With more than three hundred entries covering vegetables, fruits,
herbs, spices, meat, fish, fungi, foraged foods, pulses, grains,
dairy, oils and vinegars, the River Cottage A to Z is a compendium
of all the ingredients the resourceful modern cook might want to
use in their kitchen. Each ingredient is accompanied by a
delicious, simple recipe or two: there are new twists on old
favourites, such as cockle and chard rarebit, North African
shepherd's pie, pigeon breasts with sloe gin gravy, or damson
ripple parfait, as well as inspiring ideas for less familiar
ingredients, like dahl with crispy seaweed or rowan toffee. And
there are recipes for all seasons: wild garlic fritters in spring;
cherry, thyme and marzipan muffins for summer; an autumnal salad of
venison, apple, celeriac and hazelnuts; a hearty winter warmer of
ale-braised ox cheeks with parsnips. With more than 350 recipes,
and brimming with advice on processes such as curing bacon and
making yoghurt, the secret of perfect crackling and which apple
varieties to choose for a stand-out crumble, as well as sourcing
the most sustainable ingredients, this is an essential guide to
cooking, eating and living well. More than anything, the River
Cottage A to Z is a celebration of the amazing spectrum of produce
that surrounds us - all brought to life by Simon Wheeler's
atmospheric photography, and Michael Frith's evocative watercolour
illustrations.
Tal Smith, owner of the much-loved Cape Town deli Sababa, is back
with new recipes in Sababa: More Middle Eastern and Mediterranean
Food. This follows the incredible success of the first book Sababa:
Middle Eastern and Mediterranean Food, and the constant request for
more recipes. The recipes continue to be simple to follow and the
ingredients are always easy to find. Sababa encourages home cooking
and are all based on family recipes not only for cooking everyday
suppers but for celebrations too.
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